Ingredients

Preparation

Slice two leek whites, leek greens and two asparagus stems per omelette. Warm one half teaspoon oil in pan, add leek whites and asparagus, cook for two minutes and remove from pan. Remove thyme from stems and mince. Add two-three egg whites to pan per omelette, cook a few minutes until sides have firmed. Flip over omelette, add one-two tablespoons cheese, leek whites, asparagus, leek greens, one eighth teaspoon thyme and cook for another minute or two. Plate omelette by folding over egg whites and top with a few thyme leaves.